Wegmans Swiss-Style Scalloped Potatoes

Wegmans Chef Nella Neeck shows you how to make this creamy dish perfect for any gathering or holiday meal. These scalloped potatoes are almost decadent like a dessert! This dish is certainly not "heart healthy" with the heavy cream and cheese sauce so reserve this recipe for special occasions!


Vegetable oil 2 Teaspoon
Shallots 1/4 Cup (4 tbs) , finely chopped
Heavy cream 1 Pint (Wegmans)
Parmesan cream 24 Ounce (Italian Classics Parmesan Cream Sauce)
Kosher salt 1 Teaspoon
Ground white pepper 1/2 Teaspoon
Ground nutmeg 1/8 Teaspoon
Potatoes 2 1/2 Pound , peeled, cut in 1/8
Gruyere cheese 1/2 Cup (8 tbs) , shredded (Gran Cru Surchoix)
Fresh parsley 1 Tablespoon , finely chopped



1. Preheat the oven to 350 degrees F.

2. Spray a 9 x 13-inch casserole dish with nonstick cooking spray.


1. Add vegetable oil to a braising pan on medium low them add shallots. Cook them for 3-4 minutes, until softened but not browned.

2. Pour in the heavy cream, Parmesan cream sauce and season with salt, white pepper, and nutmeg. Stir to combine. 3. Simmer 2-3 minutes, stirring. Remove pan from heat and add the potatoes and cheese. Stir to coat.

4. Turn the potato cream mixture into the greased casserole dish.

5. Bake for 60-65 minutes, until potatoes are tender when pierced with fork and top is light golden brown.

6. Rest 20 min before serving.


7. Garnish with parsley to add color and flavor. Serve warm as a side to your holiday roast or for a special occasion meal.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 547Calories from Fat 367

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 298 mg12.42%

Total Carbohydrates 32 g10.7%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet